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This Asian-inspired dish is reminiscent of fried rice, but buckwheat groats and shiitake mushrooms give this dish heartiness that traditional fried rice lacks. Garlic-chile paste, shallots, soy sauce, and garlic make the über healthy buckwheat taste indulgent. In fact, Buckwheat ranks among the world’s healthiest foods, as does edamame. This dish is as Superfood party and you’re invited.

2. Place a large sauté pan over medium heat with 2 teaspoons oil. Once hot, add tofu and cook for 4-5 minutes, until browned on all sides. Remove tofu from sauté pan, and set aside.

3. Add buckwheat groats, mushrooms, and edamame to the pan and cook for 4-5 minutes. Add garlic, shallots and salt to taste. Cook for 1 minute. Turn heat to high, add 1 1/4 cups of water, soy sauce and chili paste. Bring the mixture to a boil. Turn down to a simmer and cook until the buckwheat groats are plump and tender, about 8-9 minutes.